Rhode Island Johnnycakes
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By Diane Unger
Appears in Cook's Country June/July 2014
Golden brown and crispy outside, rich and creamy inside, these are much more than bland cornmeal pancakes. But to make them that good, we had to ignore the instructions.
WHY THIS RECIPE WORKS
These Rhode Island breakfast treats, made from little more than cornmeal and water, should be crispy on the outside and creamy in the middle. To avoid gritty or sandy cornmeal, we found that cooking the batter briefly softened the grains fo...
